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<blockquote data-quote="swampratt" data-source="post: 2323343" data-attributes="member: 15054"><p>Deer summer sausage.</p><p>NO FAT ADDED</p><p>I was buying a packet mix from bass pro and that was getting pricey. so i scored some ingredients and came up with a pretty good tasting recipe.</p><p>I actually had the silver skin and tendons in this..can't tell though.</p><p></p><p>2lb ground. or 4 cups compressed</p><p>1/2 cup water</p><p>2 Tablespoons morton tender quick</p><p>2 teaspoons liquid smoke</p><p>1 heaping teaspoon crushed red pepper flakes</p><p>1/2 teaspoon onion powder</p><p>1/2 teaspoon garlic powder</p><p>1/2 teaspoon coarse black pepper</p><p>1/2 teaspoon mustard seeds</p><p></p><p>Mix all ingredients into the water except for the ground meat.. mix well and let it soak for 30 minutes.</p><p></p><p>Add the meat and incorporate well.. i used my cleaned hands.</p><p>Refrigerate for 8-10 hours.</p><p>Remove and mix once more..</p><p></p><p>Form into two 1.5" - 2" rolls and place on broiler pan.</p><p></p><p>I made 2 logs about 8-12" long and put foil under the pan to make clean up easier...</p><p></p><p>Cook at 300F for 1 hour.TURN OVER meat at 40 minutes into the cooking so bottom gets cooked ..turn off heat and leave in oven for another 30 minutes with door cracked open a couple inches...Remove and slice or let cool and then slice..but i usually can't wait..</p><p></p><p>I pack the slices into mason jars to keep the smell out of the fridge...Yes i feel this needs to be kept in the refrigerator...</p><p></p><p>It will have some moisture content depending on how moist your ground deer is....So you could change the water amount... if you really like pepper flavor sausage then i would add more of that....... </p><p>This holds together well..cut with sharp non serrated knife.</p><p>Best part is no fat added no pork added just 100% ground deer..</p></blockquote><p></p>
[QUOTE="swampratt, post: 2323343, member: 15054"] Deer summer sausage. NO FAT ADDED I was buying a packet mix from bass pro and that was getting pricey. so i scored some ingredients and came up with a pretty good tasting recipe. I actually had the silver skin and tendons in this..can't tell though. 2lb ground. or 4 cups compressed 1/2 cup water 2 Tablespoons morton tender quick 2 teaspoons liquid smoke 1 heaping teaspoon crushed red pepper flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon coarse black pepper 1/2 teaspoon mustard seeds Mix all ingredients into the water except for the ground meat.. mix well and let it soak for 30 minutes. Add the meat and incorporate well.. i used my cleaned hands. Refrigerate for 8-10 hours. Remove and mix once more.. Form into two 1.5" - 2" rolls and place on broiler pan. I made 2 logs about 8-12" long and put foil under the pan to make clean up easier... Cook at 300F for 1 hour.TURN OVER meat at 40 minutes into the cooking so bottom gets cooked ..turn off heat and leave in oven for another 30 minutes with door cracked open a couple inches...Remove and slice or let cool and then slice..but i usually can't wait.. I pack the slices into mason jars to keep the smell out of the fridge...Yes i feel this needs to be kept in the refrigerator... It will have some moisture content depending on how moist your ground deer is....So you could change the water amount... if you really like pepper flavor sausage then i would add more of that....... This holds together well..cut with sharp non serrated knife. Best part is no fat added no pork added just 100% ground deer.. [/QUOTE]
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